Pages

Tuesday, August 11, 2009

this is a bengali delicacy and you will forget any frozen yogurt or ice cream after having this.....though the frozen yogurt is healthy with the inclusion of fruits and even i like them but mishti doi has a rich n creamy taste which is definitely healthier that ice creams........

if you make this mishti doi at home , you can control the fat content and be safe ..........as i have eaten the best of mishti doi in Calcutta n i know that it is definitely fat laden.....some of the store bought mishti doi even has fat form a non milk source....i hope you understand what i mean........

any way i am a homemade freak n made this many times to recreate the taste of the best mishti doi i had back then.........i succeeded and found that it was always better at home....the fresh ingredients, no added fat and color n sweetness just as much you want.........

initially i used to make this using condensed milk as the perfect dark color of mishti doi came from it...but then it got too sweet........then i tried reducing the milk at home n found the best results........

and now what i do .......whenever i forget the milk on the gas stove.....he he......(what so many Indian homemakers do is boil the milk on the stove first and then keep it in the fridge)............the milk reduces in quantity and becomes a lovely shade of pinkish beige with a lovely milky aroma , i do this.......mishti doi.........arvind loves this as a surprise.............

so you have to reduce the milk at home or use the condensed milk...or when in hurry use milk powder to thicken the milk but you don't get a pink beige color with powder milk...( addition of caremalised sugar gives a nice color to mishti doi...i recently saw it on a blog...i forgot which one)...

any of these give good results and as i said if you want the color....caramelize 2 tbsp of sugar n add to the milk mixture.........mix with it a tbsp of yogurt culture when it's warm and keep covered in a warm place till set....

enjoy with chopped nuts as a topping .

keeps well in the fridge for a week.

i love this kind of desserts........enjoy.....with about 15 gms of fat per serving...( if you use whole milk (6% fat) and make 4 servings out of 1 liter milk....it make 4 large servings though..

Jaya...the mishti doi is similar to the srikhand you might be familiar with....the only difference is that mishti doi is set with the curd starter after reducing the milk and in srikhand it is hung curd blended with sugar n kesar elaichi etc...

both of them are variants of sweetened curds but the taste is very very different ....

Crazy...yoghurt culture is what we call dahi ka jaman.....a small amount of yoghurt is added to warm milk to introduce lactobacilli ( curd bacteria) into the milk so that they ferment he milk into curds...

ha main jaman hi likhnewali thi but was not sure if you also call it jaman so wrote home made dahi...thanks...will keep u updated on the results...btw i had tried out your dhoklas on friday but it did not ferment at all maybe i added very little soda..will try them again.....but it tasted like real dhoklas...it was my first attempt towards dhokla

Hi Anonymous...sugar should be added as per taste . We like it lightly sweetened so 2 tsp per cup of the reduced milk is good enough. some people like it sweeter so more sugar can be added , at the same time it should be taken into account that too much sugar will make the texture of the doi syrupy . Take care.